the strategic shopper, wk. 1/pt. 3

the final chicken chapter!  :))  click here for week one, part one and HERE for part two.

oh, and this is also my hundredth post ~  time to put on my party hat, bitches!  LOL!

i decided to make wraps w/ the last breast of chicken...  i was going to wait and do this preparation for week-after-next's TSS, but it's so warm out today i couldn't resist.  :D  in general, this dish is a play on lettuce wraps, but i used wonton skins (pack of 100 - $1.29) instead of lettuce; the method i used to make the wonton wrappers was inspired by scallion pancakes and potstickers (see recipes).

TODAY'S TIPS:

1.  lemongrass ~ keeps well in the freezer for 4-6 months and can be grated w/ a microplane while still frozen.  i keep my ginger and jalepenos the same way b/c i don't use either enough to warrant keeping them in the fridge.

2.  i used a travel-sized spritzer bottle to wet the wonton wrappers.  it was the perfect amount of moisture and i didn't have to get my fingers wet.

3.  to cook the scallion wrappers, i pulled from the technique used when making pot stickers.  basically, you cook the skins over a pretty high heat until they stick to the bottom of the pan, then toss in some hot water and cover to finish cooking and unstick the wonton from the pot.  :))  it's really easy, but b/c i started w/ oil in my pan, i recommend turning the heat *OFF* when you add the water b/c the oil will splatter.  if you use a heavy-bottomed skillet (cast iron works best) and a very tight lid, you won't even have to turn the heat back on.

4.  besides rooster sauce, i like to keep a bottle of fish sauce in my fridge (i highly recommend squid brand).  in fact, i keep a lot of asian-influenced condiments around the house b/c they have long shelf-lives and cut down on expense when i am craving something from the eastern hemisphere!  =)

for the wrap filling:

~  1 chicken breast, minced

~  1-2 tsp each black and white sesame seeds

~  1/4 white onion, thinly sliced

~  1/2 green pepper, chopped

~  2-inch piece of lemongrass, grated/minced

~  zest of one lemon

~  1-inch piece of ginger, grated/minced

~  minced cilantro

~  2 tsp coriander

~  1/2 tsp garam masala

~  2 tsp fish sauce

~  1/2 tsp five-spice powder

~  kosher salt, mrs. dash, black pepper, oil

1.  heat a little oil in the pan and add the sesame seeds and dried spices.  cook, stirring, until the white sesame seeds are light brown.

2.  add the onions and green peppers and cook just until the onions are just translucent.

3.  add the chicken, lemon zest, lemongrass, and ginger to the pan.  cook over med-high heat until everything is combined.

4.  finish w/ fish sauce, salt (or soy sauce), mrs. dash, and pepper.  set aside.

you'll also need some garnitures for the wraps...  i used shredded romaine lettuce and thinly-sliced celery b/c it's what i had, but you could also use julienned red peppers, carrots, or cabbage as well as basil or cilantro leaves, lime wedges, thinly-sliced jalepeno, etc.

(sidebar)  the name of the wonton skin made me giggle:  "nanka siemen."  it sounds like something a foreign hooker might say to her john:  "nanka siemen, please mr. john."  LMAO.  ok, sorry, i have a dirty mind!  ^_^

for the wrappers:

~  8-10 squares of wonton skin (2 skins will make one wrapper)

~  minced scallion

~  1 tsp oil

~  1/4 c. hot water (approx.)

1.  the wonton skins have one side that is more heavily floured; those are the sides you want facing each other.  so take one wonton skin and place it on the board, floured side up.

2.  spray liberally w/ water and top w/ a few minced green onions.

3.  take one more wonton skin and place it on top of the green onions.

4.  working quickly from the inside of the square out, tap the top wonton skin down on the first one, making sure to work all the air bubbles out.  press firmly around the edges to seal (lift and spray more water if they don't stick).

5.  heat the oil in a heavy-bottomed skillet until shimmering.  make one layer of the scallion wrappers in the pan and cook until they stick to the pan.

6.  turn off the flame, add the water in the middle of the pan and cover w/ a tight-fitting lid for 2-3 minutes until done.

each person will need 4-5 wrappers and my recipe made enough for two people to eat a heavy meal, but will also feed 3-4 people lightly.

to build each chicken wrap, i started w/ a scallion wrapper, added a little celery, the chicken mixture, and topped w/ some shredded romaine.  i tied each one w/ a strip of parchment paper, but that was just b/c i had to take pics, LOL.  i think it would be more fun to build-as-you-go like you do w/ lettuce wraps in restaurants.

i LOVE rooster sauce (aka sriracha sauce) and always have some in my fridge, so that's what i dipped my wraps in ~ i prefer to make due w/ what i have instead of buying one thing for one recipe, ugh!  you could also serve these wraps w/ hoisin, a soy-based dipping sauce, a quick peanut sauce, or even sweet chili sauce.

so...  TSS week one is over!  all-in-all, i think i got my money's worth out of that $3 chicken, and i only spent about $30 in groceries overall, half of which i still have in my fridge.

what do y'all think:  should i continue?  :))